Gut health Vegetarian Harissa carrot & red lentil soup
A warming blitzed soup of carrots and red lentils with a harissa-yogurt swirl.
Sauerkraut-topped green baked eggs
Eggs baked over leeks, courgette and peas, finished with cold sauerkraut and dill.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the leeks and courgette in the oil for 8 minutes; add garlic and peas.
- Step 2
Make wells; crack in the eggs. Cover and cook 5 to 6 minutes.
- Step 3
Top with cold sauerkraut, dill and pepper.
- Step 4
Serve with rye toast.
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Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 19g |
| Carbohydrates | 32g |
| – of which sugars | 8g |
| Fibre | 9g |
| Fat | 21g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.6g |
| Calcium | 160mg |
| Iron | 4mg |
| Salt | 1.2g |
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